The Chocolate Selection

This items featured in this post are a lesson in ‘just because things don’t go as you planned, it doesn’t mean that all is lost’.

You see, this was supposed to be a post about truffles. Three different flavours of truffles. But the cocoa solids didn’t want to play the game. Two of them decided that they didn’t want to be truffles, they wanted to stay soft and completely un-roll-able. After poking them with a spoon for a few minutes whilst wondering what I could add to them that would make them roll-able, I realised that actually they didn’t need to be roll-able at all. Because they are spreadable and in all honesty, at this time of year when the internet is choc-a-bloc full of home-made truffle recipes, what could be better than a home-made chocolate spread recipe. Or two.

So let us start with the truffles.

Rich, dark, 70% cocoa chocolate with a hint of peppermint and a melt in the mouth texture. Perfect for after dinner. Or whenever you need an intense chocolate hit.

And now for the spreads. I put them into little empty jam jars and covered the branded lid (Tiptree in case you were wondering) with some festive fabric and ribbon. But you could put them into small-ish kilner jars or you could use them as a tart/torte filling.

The milk chocolate and honey spread is just like Toblerone but without the bits that get stuck in you teeth.

Which is why it goes so well with some honey roasted almonds. Just dip them straight into the jar.

The creamy vanilla sweetness of the white chocolate goes so well with the sharpness of the lemon extract. It would make a delicious tart filling and you could use these flaxmeal biscuits (which have a digestive-like flavour and texture) as the base.

Although all you really need to go with this one is a spoon!

Alternatively, stir a spoonful into your morning porridge. Yummy!

I made small batches because I didn’t want to be eating them for the next 3 weeks, given everything else that I will be stuffing into my face over the festive period. But the quantities are easy enough to multiply to make a larger amount. All I ask is that you use quality chocolate – they will taste better which will make everyone happy (I used Lindt).

Place all the ingredients (except the cocoa powder) into a double boiler (or a boil set over a pan of water). Heat until most of the chocolate has melted then remove from the heat and continue to stir until all the chocolate has melted and the rest of the ingredients are incorporated.

Allow to cool to room temperature and then place in the fridge to set up completely.

Once chilled, scoop out teaspoons of the mixture and roll into a ball using your hands. Roll in the cocoa powder and place on a tray / plate / gift box.

Store in the fridge.

Milk Chocolate and Honey Spread

Makes enough to fill two mini jars

Ingredients:

50g creamy milk chocolate

40ml double cream

1 tsp runny honey

1 tsp condensed milk

Method:

Place all the ingredients into a double boiler (or a boil set over a pan of water). Heat until most of the chocolate has melted then remove from the heat and continue to stir until all the chocolate has melted and the rest of the ingredients are incorporated.

Pour into clean jars and allow to cool to room temperature and then place in the fridge to set up completely.

Store in the fridge.

White Chocolate and Lemon Spread

Makes enough to fill two mini jars

Ingredients:

50g vanilla white chocolate

40ml double cream

1 tsp liquid glucose

1 tsp condensed milk

1/4 tsp lemon extract

Method:

Place all the ingredients into a double boiler (or a boil set over a pan of water). Heat until most of the chocolate has melted then remove from the heat and continue to stir until all the chocolate has melted and the rest of the ingredients are incorporated.

Pour into clean jars and allow to cool to room temperature and then place in the fridge to set up completely.